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These easy vegan no bake mini cheesecakes have a buttery graham cracker crust and a sweet yet tangy taste from the combination of dairy-free cream cheese and lemon.
The addition of coconut cream/milk creates a silky smooth, creamy texture that will leave you wanting more. Top these cheesecake bites with fresh berries or pie filling for a delightful cold, Spring or Summer treat!
Why You’ll Love These No-Bake Mini Cheesecakes
These no-bake mini cheesecakes are so easy to make and are just as delicious as baked traditional cheesecake (no water bath needed!)! With only 7 ingredients and 15 minutes of prep time, they’re easily becoming one of my favorite desserts to make.
I’ve been a huge fan of no bake desserts for summer recently. Along with these cheesecakes, I’ve made this Banana Split Pie which is also super easy! Here are a few more reasons why you’ll love this recipe:
Emily’s Recipe Notes:
- Flavor: Slightly tangy and sweet with hints of vanilla and lemon.
- Texture: Silky smooth texture with a crispy crust.
- Versatile topping options: Feel free to get creative with the toppings – you can use fresh fruit, pie filling, chocolate ganache, or anything else you’d like!
- Time: Only 15 minutes of prep time needed. And no baking required, so these cheesecakes are quick and easy to make.
Why We Love These Vegan Mini Cheesecakes:
These individual no-bake cheesecakes are a great choice for parties or get-togethers, and they look picture-perfect when topped with fresh fruit or pie filling! Plus, I love that they’re bite-sized. So when you want cheesecake but don’t want to make a whole cheesecake, these are great.
Ingredients You’ll Need
You can whip up these simple mini cheesecakes in no time with just a few simple ingredients. Lots of traditional no-bake cheesecakes use sour cream to create a tangy taste and smooth texture. This dairy free recipe uses coconut cream plus extra lemon juice instead! Here’s what you’ll need:
Graham crackers
These form the crust. If you’re vegan be sure to look for ones without honey.
You can swap out the graham crackers for gluten-free graham crackers if you need a gluten-free crust. Or you can even use Golden Oreo Cookies or Biscoff Cookies (be sure to omit the sugar in the crust if using a sweetened cookie!)
Salted vegan butter
Helps bind the crust together and adds flavor. Make sure it’s melted.
You can use melted coconut oil in the crust instead of salted dairy-free butter. Be sure to add a pinch of salt!
Vegan cream cheese
The star ingredient for the filling, which gives it that authentic cheesecake taste. I used Trader Joe’s Vegan Cream Cheese.
Coconut cream or milk
Adds a creamy, smooth texture to the filling. Choose full-fat options for the best results. Coconut cream creates a firmer texture, but this recipe has been tested with full fat coconut milk too!
Lemon
This recipe uses both juice and zest. Lemon brings a tangy kick to the filling.
Sugar
Adds just the right amount of sweetness to the crust and filling. Feel free to use your preferred granulated sweetener in place of sugar. Brown sugar can be substituted for regular cane sugar for a richer flavor.
Vanilla Extract
Enhances the flavor of the filling. Use high-quality vanilla for the best taste.
Toppings
Sliced strawberries, blueberries, or pre-made pie filling to add a burst of color and flavor.
Helpful Equipment
- Food processor
- Muffin tin or muffin pan
- Cupcake liners
Step By Step Guide
Now that we have all our ingredients and equipment ready, let’s start making these easy dairy-free mini cheesecakes!
Make the Graham Cracker Crust
Line the muffin tin with paper liners. Pulse the graham crackers in the food processor with the sugar until they are fine crumbs.
Add the melted butter and pulse until the mixture forms a sandy texture.
Divide the graham cracker crumbs between cupcake liners placed in a muffin tin.
Press down the crumbs with our fingers or bottom of a cup, creating an even layer for each mini cheesecake.
How to Make the No-Bake Cheesecake Filling
In the same food processor, combine the vegan softened cream cheese, coconut cream or milk, sugar, lemon juice, lemon zest, and vanilla.
Process the cream cheese mixture until smooth.
Spoon the cheesecake batter over the crust in the muffin cups, smoothing it out evenly. Use a cookie scoop or an ice cream scoop for extra ease!
Refrigerate the no bake cheesecake bites for 3-4 hours, or until set. OR place them in the freezer to set for 1-2 hours. Then top them with fruit or pie filling.
Serving
When you’re ready to serve these vegan mini cheesecakes, remove them from the fridge and carefully take them out of the muffin tin. Top each one with sliced strawberries, blueberries, or pre-made pie filling for an extra touch of sweetness!
Get creative with the toppings and flavor combinations to make each mini cheesecake unique! Here are some of my favorite toppings to get you started:
- Sliced strawberries and a drizzle of dairy free chocolate ganache
- Blueberries with a dollop of coconut whipped cream that’s been whipped into stiff peaks
- Raspberry and lemon curd swirl
- Mango and passion fruit compote
- Melted Biscoff cookie butter and Biscoff crumbs
- Cherry pie filling with a sprinkle of crushed nuts or graham crackers
- Coconut caramel sauce and toasted coconut flakes
The possibilities are endless, so have fun experimenting with your favorite flavors!
Storage
If you plan on chilling or setting the mini cheesecakes longer than 3-4 hours in the fridge, be sure to cover the pan with plastic wrap. This will ensure they don’t absorb any flavors in your fridge or take on a stale taste!
Fridge: Keep any leftover individual cheesecakes in an airtight container in the fridge for up to 5 days.
Freezer: If you prefer, you can freeze them for up to 2 months. Just make sure to let them thaw in the fridge before enjoying them. You can also let them thaw at room temperature for about 1 hour.
Tips for the BEST Mini Cheesecakes
Here are a few helpful tips to make your no bake cheesecake bites even better!
- Make sure your vegan cream cheese is at room temperature before mixing for a smoother filling.
- Taste the filling after blending it in the food processor. Add more fresh lemon juice or lemon zest to taste!
- If you’d like a crisper crust, bake it at 350°F for 5 minutes and let it cool for 10 minutes before adding the filling.
- If you’re short on time, you can set the cheesecakes in the freezer for 1-2 hours instead of refrigerating them for 3-4 hours.
these create the best flavor & texture!
FAQ
Absolutely! Feel free to swap out the graham cracker crust for a crust made with crushed cookies or nuts. Use regular Oreo Cookies for a chocolate crust or Golden Oreos! You can even use crush Biscoff cookies. If using cookies, omit the added sugar in the crust.
Yes, simply use gluten-free graham crackers for the crust, and ensure all other ingredients are gluten-free as well.
You can certainly adapt the recipe for a full-size cheesecake. Just be sure to adjust the crust and filling quantities accordingly, and allow for a longer setting time in the fridge, or let it set in the freezer for the best results.
Yes, you can swap the dairy-free cream cheese with an equal amount of regular dairy cream cheese, if you don’t need a vegan option. The texture and taste should be very similar.
More Desserts to Try
Easy No Bake Mini Cheesecakes (Vegan & Dairy Free)
Rate this RecipeIngredients
Crust:
- 8 full sheets vegan graham cracker, 124g – see notes for gluten-free
- ⅓ cup granulated cane sugar, 40g
- ¼ cup salted melted vegan butter, 4 tbsp, 58g
Filling:
- 8 oz vegan cream cheese, 225g – room temperature (I used Trader Joe's vegan cream cheese)
- ½ cup full fat coconut cream or coconut milk, 100g – from the can *see notes
- ⅓ cup granulated cane sugar, 40g
- 1 tbsp lemon juice, adjust to taste, 10g
- 2 tsp lemon zest, 1g
- 1 tsp pure vanilla extract, 4g
Serving:
- Sliced strawberries, blueberries or pre-made pie filling
Instructions
- Line a standard muffin tin with paper liners. This recipe makes 8-10 mini cheesecakes. If making 8 cheesecakes, the filling will be thicker like the photos in the post above.
- Pulse the graham crackers in the food processor with the sugar until they are fine crumbs. Add the melted butter and pulse until the mixture forms a sandy texture.8 full sheets vegan graham cracker, ⅓ cup granulated cane sugar, ¼ cup salted melted vegan butter
- Make the mini graham cracker crusts. Press the graham cracker crumbs into the bottom of the cupcake liners placed in a muffin tin, creating an even layer for each mini cheesecake. Use your thumb, the back of a spoon, or a small glass to do this.Optional: If you'd like a crisper crust, bake it in a preheated oven at 350°F for 5 minutes and let it cool for 10 minutes before adding the filling. The crusts still hold together if they aren't baked, but are slightly looser.
- Wipe down the food processor to remove any remaining crust crumbs. In the same food processor bowl, combine the vegan softened cream cheese, coconut cream or milk, sugar, lemon juice, lemon zest, and vanilla.8 oz vegan cream cheese, ½ cup full fat coconut cream or coconut milk, ⅓ cup granulated cane sugar, 1 tbsp lemon juice, adjust to taste, 2 tsp lemon zest, 1 tsp pure vanilla extract
- Process the cream cheese mixture until smooth. Scrape the sides of the food processor bowl as needed with a rubber spatula. Taste the filling and add more lemon zest or juice to taste.
- Spoon 3 tbsp of the cheesecake batter over the crust in the muffin cups, smoothing it out evenly. Use a cookie scoop or an ice cream scoop for extra ease! Repeat for the remaining cheesecakes.
- Refrigerate the no bake cheesecake bites for 3-4 hours, or until set. OR place them in the freezer to set for 1-2 hours.
- Top with sliced fresh berries, pre-made pie filling, or coconut whipped cream when ready to serve!Sliced strawberries, blueberries or pre-made pie filling
Video
Recipe notes
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Can i use amond milk instead of coconut cream or milk?
Hi there! The coconut cream solidifies when refrigerated which helps the cheesecakes set up. Almond milk will cause the filling to be runny so I don’t recommend substituting it.
Hi! This sounds delicious, but I don’t have a food processor. Do you think a blender, immersion blender, or hand mixer work instead?
Hi there! Yes, a blender can definitely work, especially for the filling—it should blend smoothly with no issues. For the crust, you can use your blender too. If it has a pulse setting, use that to crush the graham crackers and avoid over-blending them into a fine powder. If you don’t have a pulse setting, you could also crush the crackers in a zip-top bag with a rolling pin before mixing in the blender. Hope that helps, and happy baking!
Have you tried this with the plant based heavy whipping cream? My local doesn’t always carry coconut cream, and I know I can use coconut milk but I do prefer a firmer texture to my cheese cakes.
Hi Galen, I don’t think plant based heavy whipping cream will work here as the coconut cream really helps thicken up the cheesecake when chilled. You can try chilling your can of coconut milk in the fridge overnight and scooping out only the solid parts that rise to the top. Although, I have noticed that not all brands separate nowadays. Let me know if you have any other questions!